Julieta Canillas Manito

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Managed food inventory, ordering and receiving of products from vendors.
• Trained and supervised junior cooks in proper culinary techniques.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Inspected food deliveries for freshness before storing them properly in designated areas.
• Supervised team members during meal services ensuring orders are accurate and delivered timely.
• Evaluated performance levels of team members providing feedback where needed.

• Planned menus, ordered supplies and managed kitchen staff.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Stored foods correctly using correct storage containers and labelling systems.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.

• Oversaw kitchen operations and directed meal planning and preparation across multiple facilities within the BlueCross Group. Worked closely with care teams to customize meals based on individual preferences and health needs.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

• Assisted higher-level chefs in the preparation of more complex dishes.
• Monitored stock levels of ingredients and kitchen supplies.
• Maintained a clean working area at all times in compliance with health codes.
• Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

Planned and prepared nutritious and balanced meals for a 90-resident aged care facility, ensuring all dietary restrictions and food safety standards were met. Managed inventory and monitored stock levels, efficiently placing orders to maintain a well-stocked kitchen and reduce waste. Worked closely with dietary staff to tailor meal plans to individual needs, promoting both health and satisfaction among residents.